3 Simple holiday roasts

STANDING RIB ROAST

3 tablespoons Dijon mustard

3 tablespoons extra-virgin olive oil

2 tablespoons fresh rosemary, chopped

1 1/2 teaspoons salt

1 teaspoon black pepper

1 (5-pound) standing rib roast (2 to 3 ribs)1. Preheat oven to 400 degrees. Coat a large roasting pan with cooking spray.

2. Combine mustard, oil, rosemary, salt and pepper in a bowl. Rub over entire surface of roast; place roast in the pan. Roast about 2 hours, until a meat thermometer inserted in the center of the meat registers 125 to 130 (for medium-rare). Transfer to a carving board and let stand 20 minutes before slicing. Makes 8 servings.

Nutritional analysis for each serving 424 calories, 24 g protein, 1 g carbohydrates, 0 g fiber, 35 g fat, 13 g saturated fat, 647 mg sodium

ROAST PORK LOIN

1 teaspoon dried thyme

3/4 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1 (3-pound) boneless pork loin, trimmed

2 pounds baking potatoes, cut in 1-inch chunks

1 pound baby-cut carrots

1 tablespoon olive oil

1/2 cup apple jelly1. Preheat oven to 425 degrees. Coat a shallow roasting pan with cooking spray.

2. Combine thyme, garlic powder, salt and pepper: rub over entire surface of pork loin.

3. Toss potatoes and carrots with olive oil and place in a single layer in the roasting pan. Place pork on top of potatoes and carrots and roast in the center of the oven 40 minutes.

4. Melt jelly. Brush about half of it on pork, roast another 10 minutes and brush with remaining jelly. Continue roasting until a thermometer inserted into the thickest part of roast registers 145 degrees, another 5 to 10 minutes. Let rest 10 minutes before slicing. Makes 8 servings.

Nutritional analysis for each serving 381 calories, 34 g protein, 37 g carbohydrates, 3 g fiber, 406 mg sodium

SPICE-MARINATED ROAST LEG OF LAMB

6 cloves garlic, minced

2 tablespoons country Dijon mustard

2 teaspoons grated fresh

orange zest

1 teaspoon grated lemon zest

1 teaspoon ground cumin

1 teaspoon paprika

1/4 teaspoon ground cinnamon

1/4 teaspoon ground coriander

1/4 teaspoon crushed red

pepper flakes

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (3-pound) boneless leg of lamb, trimmed, rolled and tied

1. Combine garlic, mustard, zests, cumin, paprika, cinnamon, coriander, red pepper flakes, salt and pepper in large bowl. Rub mixture over lamb, cover and refrigerate at least 2 to 8 hours.

2. Preheat oven to 400 degrees. Coat a baking sheet and wire rack with cooking spray; place lamb on wire rack and bake until an instant-read thermometer registers 135 degrees when inserted into thickest part of roast, 55 to 65 minutes. Transfer to carving board and let stand 5 minutes. Remove string before slicing. Makes 8 servings.

Nutritional analysis for each serving 340 calories, 33 g protein, 2 g carbohydrates, 0 g fiber, 21 g fat, 9 g saturated fat, 467 mg sodium